Preheat the oven to 350°F and line a muffin tin with heart-shaped cupcake liners. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined. Fold in the diced strawberries gently.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Prepare the pink frosting by beating the powdered sugar, butter, vanilla, heavy cream, and food coloring until smooth. Pipe the frosting onto cooled cupcakes using a star tip, creating a heart shape. Serve immediately.

Store leftover cupcakes in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Allow to come to room temperature before serving for best flavor.